Doodhpak | Doodh Pak
Creamy, rich and decadent Gujarati special milk-rice pudding Doodhpak recipe with step-wise pictures. Slow cooked Doodh Pak recipe is really delicious and simple to make!
Calories per Serving:
Thick Bottomed Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Seeraga Samba/Basmati/Sona Masoori
Full Cream Milk
4 cups, Boiled
adjust as needed
Few Saffron Strands
Slivered Almonds and Pistachios
In a thick bottomed pan, add washed rice. Pour boiled milk and let it come to a slow boil.
As the milk boils, stir it continuously to make sure the rice doesn’t stick to the bottom.
Add saffron strands, continue cooking the rice and milk on low flame for 15-20 mins, scraping the edges of the pan and stirring it occasionally.
When the rice is 3/4th cooked, keep cooking it on low flame and don’t stop stirring the mixture. At this stage, it is easy for the rice to stick to the bottom.
After another 15-20 mins, the rice and milk mixture is creamy and caramelized. The rice should easily mash when pressed between fingers.
At this stage, add sugar. Mix it well and cook it on low flame until the sugar is melted.
As the mixture comes together, add cardamom powder.
When it looks thick enough, add slivered almonds and pistachios – remove from heat.
Serve it warm or cold as a dessert.
Doodhpak | Doodh Pak https://cookingfromheart.com/doodhpak/ July 31, 2020